Honey Jalapeno Studded Corn Bread
Equipment
- 1 9 Inch Cast Iron Skillet
Ingredients
- 1 Cup Bread Flour May substitute GF flour or AP flour
- 1 Cup Corn Meal
- 1 Tbsp baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/2 tsp Ground Cumin
- 1/2 Cup Honey, plus extra to drizzle
- 1/4 Cup Sugar
- 2 Large Eggs
- 1 1/2 Cup Buttermilk may substitute regular milk
- 1/2 Cup Melted Butter Plus extra for brushing on top.
- 2 Tbsp Chopped Fresh Jalapeno
- 1/4 Cup Chopped Fresh Scallion
Instructions
- Preheat oven to 400 degrees. Place a cast iron skillet in the oven to get hot as well.
- Mix first 5 dry ingredients together in a mixing bowl
- Whisk the eggs in a separate bowl. Add sugar, honey , buttermilk, and butter. Mix well.
- Mix the wet and dry ingredients and fold in the jalapenos and scallions.
- Remove the skillet from the fully heated oven. Spray with pan spray generously. Add in the mix, and spread evenly. Place the pan back in the oven and bake for about 20 minutes. Test the cornbread to see if it is done. It should be solid. And, if you stick a toothpick in, it should come out dry. Give more time if necessary.
- remove from the oven. And, brush the top with a little honey and melted butter. Allow to cool before cutting. Serve with Honey or maple butter. Or, spice it up by blending jalapeno or hot sauce with butter or cream cheese.